Wednesday, March 11, 2009

Fish Tails

I've had a request or two for the fish taco recipe I made for dinner last night. It was majorly delicious, and I am happy to share. However, I must inform you that many of you have this recipe already, but just don't know it. It's from the beloved red and white checkered Better Homes and Gardens cookbook.

Fish Tacos with Mango Salsa

1pd fresh or frozen skinless cod, orange roughy, or other fish filets (I used cod)

2 tbsps. butter or margarine, melted

1/4 tsp. ground cumin

1/8 tsp. garlic powder

3 tbsps. mayo or salad dressing

1 tsp. lime juice

1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage

*I used plain old romaine lettuce instead of cabbage because I never buy it and it worked just great.

8 corn taco shells (I used the small flour ones because we don't like the hard corn ones, and I only had four, so you know, be flexible)

1 recipe Mango Salsa (I used the kind from Costco, and it was awesome, but I will put the recipe at the end of this recipe too, in case you would like to make your own)

Thaw your fish if it's frozen. Rinse and pat dry. Slice fish into 3/4 inch slices (or, you know, whatever size you flipping want). Place fish in a greased shallow pan. Melt butter, add cumin and garlic powder, then brush over the fish. Bake fish in a 450 degree oven for 4-6 minutes or until fish flakes easily with a fork (mine took about 5 minutes).

While your fish is cooking, or before, or after, or whenever you feel like it, stir together the mayo and the lime juice then add the cabbage, slaw or lettuce (I threw in some leftover diced onion I had hanging out in the fridge), then toss to coat.

Build your tacos. I recommend this order: slaw/lettuce mix, fish, mango salsa, and CILANTRO on top. You know I had to add cilantro.

Es muy bueno, mis amigos!

Mango Salsa

Mix together in a bowl the following:

1 1/2 cups chopped, peeled mangos or peaches

1 medium red sweet pepper (bell), seeded and chopped

1/4 cup thinly slived green onions

1 jalapeno pepper, seeded and chopped

1 tbsp olive oil

1/2 tsp shredded lime peel

1 tbsp lime juice

1 tbsp vinegar

1/4 tsp salt

1/4 tsp black pepper

Again, I just buy Costco's mango salsa.

For dessert? I recommend this little experiment I tried a few weeks ago.

Fried Bananas and Ice Cream

Take some butter, heat it up

Throw some sliced bananas in to fry

Watch them closely so they don't turn to mush

Put hot, fried, buttery bananas over ice cream.

And that one's straight from me to you, my friends. No need to thank me.
(But you can if you want to.)
*For another great fish taco recipe, visit Kaylynn's blog. She is my blogging friend and also the sister of my
sister-in-law, Martha Lee!


Kaylynn said...

Thanks! I'm going to try it this week.

Kimba said...

What? No banana liqueur? :)

Sounds lovely! Much better than scald-your-entire-self adobo sauce. :)

Also, please explain. I've always wondered why in the world they tell you to wash and "pat dry" meats. Like I want to touch raw meat any more than I have to. And lovingly pat it dry...

Abby said...

Lol. I think it's because if too much water or 'liquid' gets in your dish it would be more like poaching or boiling your meats. The fish still had tons of liquid in it and it came out as I cooked it. It would have been fish soup if I hadn't gotten as much liquid off as I could have.

The Kilpacks said...

Those fish tacos look so Yummy! I want some right now.

Tanya said...

i will be making these! thanks!